Japanese fraisier

I saw a lot of pictures of Japanese pastries for a long time and it is so cute. So I decided to try to make a Japanese fraiser. It’s like a traditional fraisier but there is matcha tea in the sponge cake and some yuzu in the cream.

Ingredients: (for 4 individuals cakes)

500g strawberry

pink marzipan

for the yuzu mousseline cream:

250g butter

50cl whole milk

4 eggs yolks

150g sugar

50g maïzena

2 tsp yuzu powder

For the matcha tea sponge cake:

3 eggs

90g sugar

80g flour

10g matcha tea

Begin by the mousseline cream according to the recipe. Be just careful to change measures like the above. Change the vanilla by the yuzu powder too. You will add the yuzu in the same time as the milk is add to the preparation egg-sugar-maïzena.

Now, make the matcha tea sponge cake according to the recipe. You will combine the tea in the same time as the flour. Bake the sponge cake in a flat cake pan. When the sponge cake is cold, use a cookie cutter to cut 8 circles.

Make the strawberry syrup. Put 5 or 6 strawberry in a pot with a bit of water. Simmer on a low heat for 10 minutes and blend the content. The syrup will soak the sponge cake so that it won’t be too dry.

Carry out now the assembly. To have a beautiful presentation, use a rhodoïde tape to line each circle. Cut strawberry into halves and put it inside circles. Set a sponge cake circle at the bottom of the cookie cutter. Soak it with the strawberry syrup. Put some cream with a pastry bag. Cut the rest of the strawberry into a small pieces. Put it on the cream. Put some cream again. Set the second circle of sponge cake and soak it with the syrup. And finally put some cream again and smooth the top of the cake. Place cakes into the fridge at least 3h. Before serving, finely spread the marzipan and put it at the top of the cake.